“Follow your passion and enjoy what you do.”
Pastry & Baking Arts Chef-Instructor Ravindra Verma has over 20 years of experience in the hospitality industry.
The son of a Central Government of India worker, Chef Ravindra had the opportunity to travel all over the country. He received a Diploma in Food Production at the Food Craft Institute in Udaipur, Rajasthan in 1996 before earning a Diploma in Hotel Management at the Institute of Hotel Management, Catering & Technology in Bangalore in 1999.
Since graduation, Chef Ravindra has worked in pastry kitchens of some of the leading hotels in the world, including the glitzy five-star Oberoi in Mumbai, the AAA 5-Diamond Ritz-Carlton Golf & Spa in Rose Hall, Jamaica (where he was Executive Pastry Chef), the Four-Star and the Four-Diamond Ritz-Carlton, New Orleans (where he was also Executive Pastry Chef).
During his time in New Orleans, Chef Ravindra received multiple awards at the New Orleans Wine & Food Experience, including the Bronze Medal in the National Chocolate Competition and the Best Dessert of Show award.
Now a career program Pastry & Baking Arts Chef-Instructor at the Institute of Culinary Education, Chef Ravindra’s favorite lesson to teach is anything chocolate-related.
“It’s my forte,” he says.